Sounds good - I can smell it from here - what time do you want us round?

GW

We are merely creatures on this planet, products of evolution (or even colonisation). We are born, we live, we die - The End. No hereafter, no heaven or hell, no angels - just..................The End........Forget about god and all that superstitious mumbo-jumbo - life's too short to waste time on fairy tales. Live for today for the rest of your life starts here.

I often make something similar in the slow cooker. I also make soups from time to time. Quick, easy, nourishing and economical, what more could you want? [/QUOTE

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cheaper cuts of meat such as shin, brisket, chuck, beef rib scrapings, etc. are often overlooked .. or though of as inferior when in fact, cooked slowly they are tenderer and tastier than more expensive cuts like rump and sirloin..

cheaper cuts of meat such as shin, brisket, chuck, beef rib scrapings, etc. are often overlooked .. or though of as inferior when in fact, cooked slowly they are tenderer and tastier than more expensive cuts like rump and sirloin..

Brisket smoked on a Weber BBQ is fantastic..

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I agree wholeheartedly Jim.

We normally buy brisket, pork shoulder and lamb shoulder in preference to more expensive cuts. We buy them from a local farmers market, cook some as joints but also cut slices off for cooking in the Double Skillet in the van. Sometimes I bone the lamb shoulder and use the bones for making soup.

Casseroles and soups made in the slow cooker are a great way of using up left over, uncooked, vegetables rather than letting them rot and throwing them out.

I make hot pot with breast of lamb, lovely flavour. Love brisket done in the slow cooker with carrots & onions. I also like lambs hearts & ox heart but the rest of the family won't eat them. And you can't beat liver & bacon with thick onion gravy.